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sunnth

I also made the malt loaf today and got fed up waiting for the knife to come out clean. I gave up and took it out anyway after about an hour and a half. It was slightly gooy and moist in the middle but still tasted great. So good in fact that my mil has now gone home with the recipe to try herself.

finc

I haven't got a loaf tin. Could I use an ordinary cake tin for the malt loaf or any other kind of dish.

I'm don't bake very often so don't want to guess and waste the ingredients.

honey28

i've got the cobbler in the oven at the minute - I used 2 tins of raspberries ( i drained the juice from the tin).
One question - does the entire cobbler rise above the fruit - mine currently has part cobbler/part fruit - It looks lovely - but is it all supposed to rise and hide the fruit?? It still has about another 8-10 mins to cook.

honey28

finc wrote:

I haven't got a loaf tin. Could I use an ordinary cake tin for the malt loaf or any other kind of dish.

I'm don't bake very often so don't want to guess and waste the ingredients.

I don't see why not - the shape would be different but that's all.

squeaky

It will make a difference to cooking time, so you'll need to keep an eye on it and do the skewer test.

finc

Thanks, I'll let you know how I get on. Won't be today as it appears someone has eaten the eggs :mad:

I'm making the fruit cobbler instead with a tin of tropical fruit cocktail that's been at the back of the cupboard since the dawn of time.

Rachie_B

Smiley_Mum wrote:

The malt loaf sounds great but I'm just wondering if I could get away with making it (without sugar). I can't eat a lot of sugar and I'm thinking that the sweetness of the fruit will be enough, rather than adding in extra sugar, or even if I just put in a little bit of sugar rather than the full quantity. It should still turn out ok, shouldn't it?

i alwyas reduce the sugar needed in a recipe and doesnt seem to affect it,still tatses great lol

you can be the guinea pig lol give it a go without any sugar and let us know how it tastes :T

black-saturn

streetgirl74 wrote:

How long did your malt loaf take to cook, i have had mine in for an hour and 20mins and the knife is still not coming out clean! Should i just leave it in till the knife does come out clean

It doesnt have to come out clean, the cake is meant to be a little gooey.

black-saturn

Smiley_Mum wrote:

The malt loaf sounds great but I'm just wondering if I could get away with making it (without sugar). I can't eat a lot of sugar and I'm thinking that the sweetness of the fruit will be enough, rather than adding in extra sugar, or even if I just put in a little bit of sugar rather than the full quantity. It should still turn out ok, shouldn't it?

You could try it with sweetener instead of sugar but I've never tried it so I dont know what it would turn out like. It might not be the same as its the sugar which gives it the gooeyness.

black-saturn

sunnth wrote:

So good in fact that my mil has now gone home with the recipe to try herself.

Wow thats great. Glad I can impress your mil if not mine :rolleyes: